Ingredients
Scale
- 1 pound cheese tortellini
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 head broccoli, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Cook tortellini according to package directions. Drain and set aside. While the tortellini cooks, steam or boil the broccoli florets until tender-crisp, about 5-7 minutes. Drain and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with garlic powder and red pepper flakes (if using).
- Step 3: Reduce heat to low. Pour in heavy cream and stir in Parmesan cheese. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Step 4: Add the cooked tortellini and broccoli to the skillet. Toss to coat with the creamy sauce.
- Step 5: Serve immediately, garnished with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Serve this creamy tortellini with a side of crusty bread to soak up all that delicious sauce.
- Don't overcook the chicken; it continues to cook in the sauce, so take it off the heat when it's just cooked through to keep it tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American